Evaluation of Quality and Food Safety Aspects of Apricot Turkel in Accelerated Conditions

Narendra Deo Tripathi, Indu Kala Tripathi and Devraj Dabas
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Narendra Deo Tripathi: Department of Environmental Sciences, Mewar University, India
Indu Kala Tripathi: Department of Applied Sciences, Greater Noida Institute of Technology, India
Devraj Dabas: Department of Microbiological Sciences, Central Food Technological Research Institute, India

International Journal of Environmental Sciences & Natural Resources, 2016, vol. 1, issue 2, 39-45

Abstract: The study was conducted on Apricot Turkel stored in accelerated conditions i.e. Temperature 40+2 degree cell. and Humidity at 75+5% to evaluate its impact on apricot Turkel in terms of parameters like taste, odour, appearance, moisture content, insect infestation, total ash, acid insoluble ash, oleic acid ,aflatoxins and microbiological parameters like total plate count , yeast & mould, E.Coli, Coliform, s.aureus, which help to determine the fact how it affect food safety aspects of product . The study was executed on retail pack of the product, available in the good retail store. Prior to initiate the study packaging integrity was assuredprecautionally. As a result of result of study of exposure in accelerated conditions and periodical analysis of Apricot Turkel at it was concluded that disintegration in the product started organoleptically, chemically and microbiologically, and there was significant alteration in the initial parameters and parameters post to the exposure in accelerated conditions.

Keywords: earth and environment journals; environment journals; open access environment journals; peer reviewed environmental journals; open access; juniper publishers; ournal of Environmental Sciences; juniper publishers journals; juniper publishers reivew (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:adp:ijesnr:v:1:y:2016:i:2:p:39-45

DOI: 10.19080/IJESNR.2016.01.555558

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